Wrapped pork tenderloin in prosciutto and served with a port wine sauce! The perfect way to surprise your guests with a fancy dinner. Just simple ingredients that can bring your dish to another level. Try out this recipe and you won’t disappoint!ūüėČ

Ingredients for pork tenderloin:

Pork: Pork tenderloin.

Mustard: Dijon mustard.

Prosciutto: Sliced prosciutto.

Oil: Olive oil.

Ingredients for Port wine sauce:

Wine: Port wine.

Stock: Beef or veal unsalted stock.

Butter: Unsalted butter.

Onions: Shallots, chopped.

Herbs: Thyme.

Slurry: Cornstarch and water.

How to make pork tenderloin:

Prepping pork tenderloin: Trim and remove any excess fat or silver skin from the pork tenderloin. Brush the top side with dijon mustard.

Laying out prosciutto: Lay out your slices of prosciutto, overlapping each other as shown in the video. About 5 slices overlapping and the other 2 slices on the end.

Placing pork tenderloin on prosciutto: Place the brushed dijon side of your pork tenderloin onto the prosciutto.

Brushing the pork tenderloin/ folding: Brush the other side of the tenderloin with dijon and fold the prosciutto tightly making sure it encloses the whole tenderloin.

Placing onto rack: Onto a sheet pan fitted with a rack, place your pork tenderloin onto it. Brush the top with olive oil.

Baking: Bake at 375F at the top to second shelf for about 25-30 minutes or until it reaches a temperature of 145F. Once the pork tenderloin is cooked, allow it to rest for about 5 mins before cutting into it.

How to make the Port wine sauce:

Cooking shallots/ thyme: Into a heavy bottom saucepan add in the butter. Allow it to melt, add in the shallots and cook till translucent. Add in the thyme and cook for 1 minute, until fragrant.

Adding wine/ reducing: Add the wine and allow it to reduce at a low simmer until almost dry.

Adding stock: Add in your stock and allow it to reduce about 1/2 way.

Finishing off the sauce: Make a slurry with cornstarch and water and add it into the sauce while mixing. Allow the sauce to slightly thicken from the slurry then take it off the heat. Strain the sauce and season with salt and pepper to taste. Pour over your sliced tenderloin and enjoy!

Questions Asked:

How to make a slurry?

To make a slurry, you only need cornstarch and water. Mix it together, so there’s no lumps of cornstarch.

Pork tenderloin with a port wine sauce

Wrapped pork tenderloin in prosciutto and served with a port wine sauce! The perfect way to surprise your guests with a fancy dinner. Just simple ingredients that can bring your dish to another level. Try out this recipe and you won't disappoint!ūüėČ

Ingredients
  

  • 1 Pork tenderloin
  • 7 Prosciutto, thinly slices
  • 2 tbsp Dijon mustard
  • Olive oil as needed

Port wine sauce

  • 1 1/2 tbsp of unsalted butter
  • 1 Shallot, chopped
  • 1 tbsp of fresh thyme
  • 1/2 cup of port wine
  • 2 cups of beef or veal stock unsalted
  • 1/2 tsp cornstarch + 1 tsp of water
  • Salt and pepper to taste

Instructions
 

  • Preheat oven to 375F.
  • Trim and remove any excess fat or silver skin from the pork tenderloin. Brush the top side with dijon mustard.
  • Lay out your slices of¬†prosciutto, overlapping each other; about 5 slices overlapping and the other 2 slices on the end.
  • Place the brushed dijon side of your pork tenderloin onto the¬†prosciutto. Brush the other side of the tenderloin with dijon mustard and fold it¬†tightly making sure it encloses the whole tenderloin.
  • Onto a sheet pan fitted with a rack, place the pork¬†tenderloin onto it. Then brush the top with¬†olive oil.
  • Bake at 375F at the top to second shelf for about 25-30 minutes or until it reaches a temperature of 145F. Once the pork tenderloin is cooked, allow it to rest for about 5 mins before cutting into it.
  • Slice your pork tenderloin and pour the sauce over it or serve it on the side! Enjoy!

Making the sauce

  • Into a heavy bottom saucepan add in the butter. Allow it to melt, add in the shallots and cook till¬†translucent. Add in the thyme and cook for 1 minute, until fragrant.
  • Add in the wine and allow it to reduce at a low simmer, until almost dry.¬†
  • Add in your stock and allow it to reduce about 1/2 way.
  • Finish the sauce off by making a¬†slurry with cornstarch and water and add it into the¬†sauce while mixing. Allow the sauce to¬†slightly thicken from the slurry and take off heat.
  • Strain the sauce and season with salt and pepper to taste.
  • Pour over your sliced tenderloin and enjoy!